Paperback
-
PICK UP IN STORECheck Availability at Nearby Stores
Available within 2 business hours
Related collections and offers
Overview
Product Details
| ISBN-13: | 9780253033437 |
|---|---|
| Publisher: | Indiana University Press |
| Publication date: | 04/15/2018 |
| Pages: | 344 |
| Sales rank: | 687,814 |
| Product dimensions: | 6.90(w) x 9.90(h) x 0.90(d) |
| Age Range: | 18 Years |
About the Author
Read an Excerpt
CHAPTER 1
Appetizers and Beverages
Eye-catching appetizers serve to stimulate both hunger and conversation. They should have character, but not be rich and filling, because they are intended to whet, not satisfy the appetite. Remember to serve cold appetizers crisp and cold and hot appetizers really hot.
The offer alone of a cup of cheer — a cup of coffee, tea, milk, or spirits — makes guests feel welcome.
Appetizers
BISCUIT CANAPES
2 pkg. large biscuits
Cut biscuits into halves and the halves into thirds. Melt butter in pan, add crumbled blue cheese. Spread over the bottom of a large flat pan and put biscuit pieces on top. Bake 10 to 12 min. at 375 to 400°. Makes 120 bite-size canapés.
Mrs. James Garwood Marion County
CHILI NUTS
4 T. butter or margarine
Melt butter in large shallow baking pan; add nuts, stirring to coat with butter. Sprinkle contents of Chili-O Mix over nuts. Heat at 250° for 30 min. Stir occasionally.
Betty Ratliff Hendricks County
CHEESE PUFFS
2c. grated sharp cheddar cheese
Mix first 4 ingredients well and chill. For each puff use 1 t. of the above mixture and shape in ball. Punch hole in center to make deep depression, insert olive and shape around olive to fully cover. Bake at 400° for 15 min., or until light brown. Makes 3–4 dozen.
Mrs. Dwight Amstutz Adams County
CHESTNUT CANAPES
1 can whole water chestnuts Bacon slices
Wrap water chestnuts in bacon strips and tack with toothpicks. Bake 30 min. at 350°. Make mixture of catsup and brown sugar. Mix well; dip canapés, and bake 20 min. more.
Donna Floyd Vanderburgh County
HAM ROLL-UPS
1 3-oz. pkg. cream cheese
Mix all the ingredients except ham. Place a small amount of cheese mixture on a piece of ham and roll starting with a corner of the meat. Secure with toothpick.
Patricia Harmon Harrison County
HOT PRETZELS
1 envelope yeast
In a bowl, dissolve yeast, sugar, and salt in warm water. Stir in flour. Put on floured board and knead 10 min. Pinch off small strips of dough, roll into ropes (about 12" long), and twist into figure 8. Place on cookie sheet. Brush with beaten egg. Sprinkle with coarse salt or plenty of table salt. Bake at 425° for 12-15 min. Makes 20 pretzels.
Mrs. Roger Thayer Marshall County
MINI-FRANK FONDUE
3 c. peanut oil
Put oil and salt into fondue pot and heat at highest setting about 15 min. or until a 1" cube of soft bread browns in 40 to 60 seconds. Mix water and pancake mix. Place in a serving bowl. Cut meat in small pieces. Spear the meat; dip into batter, letting excess drip off. Fry in oil until golden and crispy. Serves 20.
Mrs. Harold Spear Boone County
NACHO APPETIZERS
Nacho cheese chips Jalapeña pepper slices Refried beans Mild coldby cheese or mild brick cheese
On each chip, spread some beans, add small slice of pepper, top with slice of cheese. Put on cookie sheet, heat at 350° for 5 min.
Lynn Pulley Wells County
OLIVE TARTS
2 c. sharp American cheese, grated
Blend cheese with butter. Stir in flour, salt, and paprika and mix well. Wrap this mixture around each olive, covering it completely. Arrange on baking sheet. Freeze firm, put in plastic bag, tie, and return to freezer. To serve: Bake 15 min. or until brown at 400°
Mrs. F. T. Miller Putnam County
ORIENTAL HOT MUNCH
¼ c. butter
Blend the first 7 ingredients in a 9x2x13" pan. Then add the cereals and the nuts. Bake in a slow oven (250°) for about 1 hr. Stir occasionally. Makes 5 cups.
Mrs. Joe Swain Rush County
PARMESAN PATE A CHOUX
2 ½ T. milk
Scald milk with butter and lard. Add flour and salt and stir vigorously. Remove from heat; add egg, and beat the mixture until thoroughly blended and light. Add grated Parmesan cheese. Shape into tiny rounds and bake in a hot oven.
Mrs. Thelma Reedy Jay County
PIEROGI
2 eggs
Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with knife. Add salt and water and knead until firm. Let rest 10 min. covered with a warm bowl. Divide dough into halves and roll thin. Cut circles with large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edge together firmly. Be sure pierogi are well sealed. Drop into salted boiling water. Cook gently for 3 to 5 min. Lift out of water carefully with perforated spoon.
Fillings:
(1) Cheese and Potato
1 c. dry cottage cheese
Mix thoroughly.
(2) Sauerkraut
2 c. sauerkraut
Rinse and squeeze kraut. Sauté onion in butter, add kraut, and sauté 2 min. Cool.
Mrs. Joe Pavolka LaPorte County
ROASTED SOYBEANS
Wash 1 c. soybeans and let soak for 8–10 hr. (1 c. unsoaked soybeans will make 2 ½ to 3 c. soaked soybeans.) Drain. Preheat oven to 425°. Spread soybeans on cookie sheet. Stir 2 or 3 times while roasting 40–50 min. When beans get lightly brown and crunchy, take out of oven. Put in bowl. While still warm, stir in margarine (approximately 1 T.). Sprinkle with fine salt.
Mrs. Donald McNabney Wabash County
RUMAKI
½ lb. chicken livers
Wrap ½ slice bacon around a small piece of chicken liver and a sliver of water chestnut. Secure with a tooth pick. Marinate in soy sauce overnight. Sprinkle brown sugar over tops before baking. Bake at 350° for about 15–20 min. on broiler pan. Then place under broiler for about 5 min. Drain on paper towels and serve hot.
Anna Sinnet Putnam County
SHRIMP AND RICE ROLLS
½ c. tomato juice
Mix tomato juice and egg; add crumbs, rice, pepper, parsley, celery salt, and shrimps; mix thoroughly. Roll into finger lengths. Wrap each roll with half slice bacon and fasten with toothpicks. Place on rack in shallow pan. Bake at 425° for 10 to 15 min., or until bacon is well done. Serve hot.
Theresa Pankau Lake County
STUFFED MUSHROOMS
12 large mushrooms
Clean mushrooms; remove and chop stems. Sauté onions and chopped stems until onions are golden. Mix with rest of ingredients. Stuff the mushrooms with this mixture. Place stuffed mushrooms in a shallow pan with ½ c. of water. Bake at 400° for 20–25 min., or until golden brown.
Edith Ayers Lake County
CHEESE AND MEAT BALLS
BACON LOG
1 lb. bacon, fried crisp and crumbled
Mix together, except chili powder, and make two 1" logs. Sprinkle with chili powder.
Galeda Anderson Sullivan County
BLACK OLIVE CHEESE BALL
2 8-oz. pkg. cream cheese, softened
Mix well all ingredients except dried beef. Form ball. Roll in finely chopped dried beef. Let chill overnight.
Lynn Pulley Wells County
BRAUNSCHWEIGER BALL
1 large pkg. braunschweiger or liverwurst, at room temperature
Blend first 4 ingredients and form ball. Chill at least 2 hr. or overnight if possible. Mix icing together. Ice ball. Chill until served. Serves 15-20.
Mrs. S. Luann Daub Marion County
BRAUNSCHWEIGER LOG
1 lb. braunschweiger
Mix first 3 ingredients; form a thick log shape. Mix cream cheese and mayonnaise. Frost log. Chill.
Betty Van Winkle Wells County
CHEDDAR CHEESE-ALE BALL
6 c. (1 ½ lb.) shredded cheddar cheese
With electric mixer, beat cheddar cheese, cream cheese, and butter or margarine in large bowl until smooth. Gradually beat in ale, mustard, and crushed red pepper. If mixture is very soft, refrigerate until firm. Divide mixture in half and shape into 2 balls. Combine walnuts and parsley on sheet of waxed paper. Roll cheese balls in nut mixture to cover completely. Refrigerate. Makes 2 balls about 4" in diameter.
May be decorated by pressing 3" round of waxed paper on top of each ball before rolling in nut mixture; remove paper. Cut pimiento in petal shapes and arrange on ball to resemble a flower; add a sprig of parsley as the stem.
Rita Carpenter Pulaski County
CHEESE BALL (1)
&@188; c. green pepper, chopped
Mix all ingredients together, except nuts, and chill. Form into a ball and roll in chopped nuts.
Shirley Rutherford Orange County
CHEESE BALL (2)
1 8-02. pkg. cream cheese
Mix all ingredients together, except pecans and parsley flakes, and chill until cold and stiff. Shape into a ball and roll in pecans and parsley flakes.
Mrs. Perry Miller Ripley County
CHESTNUT MEATBALLS
2 c. soft bread crumbs (2 ½ slices)
Combine bread crumbs, milk, soy sauce, garlic salt, and onion powder. Add ground beef, pork sausage, and water chestnuts. Mix well. Form meat mixture into 1" balls. Place on 15 ½ x 10 ½ x 1" baking pan. Bake at 350° for 18 to 20 min. Makes about 5 dozen tiny meatballs.
Mrs. Alfred Pfister Posey County
HOLIDAY CHEESE BALL
4 3-02. pkg. cream cheese, softened
In medium bowl combine cheeses, onion, Worcestershire sauce, and garlic. Beat well until blended thoroughly. Stir in ½ c. pecans and ¼ c. parsley. Shape into a ball. Wrap in waxed paper, then in foil. Refrigerate overnight. About 1 hr. before serving, roll cheese ball in remaining pecans and parsley. Sprinkle with paprika. Serves 30.
Mrs. Robert D. Fawver Scott County
HOT CHEESE BALLS
2 lb. Velveeta cheese, softened
Mix cheese and cream cheese. Add garlic powder, red pepper, and 1 c. nuts. Mix together and form into balls. Top with nuts and sprinkle with chili powder.
Judy Rupp Steuben County
LITTLE SAUSAGE BALLS
1 lb. sausage dash of sage
Toast bread and make into fine crumbs. Mix sausage, bread crumbs, and sage. Form balls about size of walnut. Bake at 400° about 20 min., or until browned. Heat applesauce; add red hots. Stir and heat slowly, until red hots are dissolved. Add sausage balls to sauce. Serve hot. Makes 30 to 35 balls.
Mrs. Wilbur Whitehead Boone County
LOUISIANA SHRIMP BALLS
1 lb. peeled, cooked shrimp
Chill shrimp; mash. Add other ingredients, except parsley, and roll into small balls. Roll the balls in chopped parsley. Serves 6-10.
Mrs. Alice Ann Pearce Floyd County
PICKLE SNOWMAN
2 c. grated Swiss cheese
Combine Swiss cheese and 3 pkg. cream cheese and blend thoroughly. Add eggs, sweet mixed pickles, onion, salt, and pepper. Blend well. Shape a quarter of mixture into a ball and wrap in waxed paper. Shape remaining mixture into a larger ball and wrap in waxed paper. Chill at least 3–4 hr. Remove waxed paper and place small ball on top of large ball to form head of snowman. Soften remaining package of cream cheese and beat until smooth. Spread over both balls. Garnish with dill pickles to form hat, face, and buttons. Makes about 6 cups.
Frances Barden Sullivan County
(Continues…)
Excerpted from "The Classic Hoosier Cookbook"
by .
Copyright © 2018 Indiana University Press.
Excerpted by permission of Indiana University Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.